Pulpo Negro

Pulpo Negro Modern Spanish tapas bar in the heart of Alresford
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Pistachio & olive oil cake, English strawberries, Chantilly. 🖤Blitzed pistachios, polenta & Two&One Olive Oil extra virg...
08/08/2026

Pistachio & olive oil cake, English strawberries, Chantilly. 🖤

Blitzed pistachios, polenta & Two&One Olive Oil extra virgin olive oil create a rich, moist cake, lifted with fresh lemon & orange zest. English strawberries, lightly macerated with Moscatel vinegar, bring brightness & balance. Finished with Chantilly cream for a soft, creamy finish.

COSTA DEL ALRESFORD 🕺🏻Join us on Bank Holiday Sunday, 30th August, from 2pm until late for our annual Summer Fiesta.For ...
24/07/2026

COSTA DEL ALRESFORD 🕺🏻

Join us on Bank Holiday Sunday, 30th August, from 2pm until late for our annual Summer Fiesta.

For one day only, Broad Street becomes Costa Del Alresford. Think Marbella terraces, Balearic afternoons, mirrored disco balls, cold Estrella, linen shirts, and a soundtrack of Latin, funk, soul & disco.

This year's fiesta is set to be our biggest & best yet, with two Estrella Damm bars, Double 'O' Soul behind the decks, and bottomless pintxos & a pint of Estrella Damm for £35 per person.

Tickets on sale now - click the link in our bio!

One day only. See you on the Costa. 🖤

21/07/2026

Pulpo Negro El Cookbook is here!!! 🖤🖤
Thank you to &

I talk about each recipe, favorite suppliers, and why we do what we do, a small insight into my journey as a chef and how we ended up opening the restaurant. Blood sweat, tears and moments where we thought all was lost!

You can buy it now directly from Pulpo Negro. I hope you enjoy it!

We're delighted to have been included once again in The Good Food Guide's 100 Best Local Restaurants!Thank you to everyo...
15/07/2026

We're delighted to have been included once again in The Good Food Guide's 100 Best Local Restaurants!

Thank you to everyone who took the time to nominate us. It means a great deal to know that so many of you continue to support what we do.

We're incredibly grateful to our team, whose hard work & care make Pulpo Negro what it is, and to our suppliers for providing the exceptional produce that inspires our menu every week. We'd also like to thank The Good Food Guide for their continued recognition over the years. To be featured alongside so many brilliant independent restaurants across the country is something we never take for granted.

Congratulations to Lucky Lychee at The Green Man on being featured again this year too. It's wonderful to see Hampshire so well represented.

Thank you for dining with us, recommending us & continuing to support independent restaurants. We look forward to welcoming you soon. 🖤

Gazpacho 🖤Gazpacho - when the weather turns warm, this is almost guaranteed to find its way onto our menu.We marinade to...
27/06/2026

Gazpacho 🖤

Gazpacho - when the weather turns warm, this is almost guaranteed to find its way onto our menu.

We marinade tomato, red pepper, red onion, cucumber, garlic & Street Bakeshop sourdough overnight with Perelló extra virgin olive oil and sherry vinegar, allowing the flavours to deepen before blending until smooth while keeping a little texture and body. The olive oil brings a silky finish, balancing the sweetness of the tomato, the freshness of the vegetables & the gentle acidity from the sherry vinegar.

Finished with a cucumber granita — adding another layer of freshness, with clean, cooling cucumber notes that lift the dish and make it the perfect start to a long, lazy meal in the sunshine.

Sherry glazed pineapple, crème pâtissière, almond & white chocolate 🖤Sherry glazed pineapple, steeped in a reduction of ...
17/06/2026

Sherry glazed pineapple, crème pâtissière, almond & white chocolate 🖤

Sherry glazed pineapple, steeped in a reduction of Moscatel sherry & demerara sugar before being topped with a silky crème pâtissière.

A light Genoese sponge, soaked with more Moscatel, brings depth & intensity, whilst an almond crumb adds texture & richness.

Finished with white chocolate that has been sous vide for six hours before being cooled & grated over the top, creating caramelised biscuit notes that perfectly complement the pineapple & sherry.

Crispy aubergine, whipped goat's cheese, Canarian palm syrup. 🖤Aubergine is sliced and brined to remove excess moisture ...
06/06/2026

Crispy aubergine, whipped goat's cheese, Canarian palm syrup. 🖤

Aubergine is sliced and brined to remove excess moisture before being coated in a lightly spiced mix of polenta and flour. Oregano, paprika & sumac complement the aubergine's natural flavour, whilst the polenta creates a crisp, textured finish.

The goat's cheese is whipped with cream, yoghurt & lemon zest for a smooth, light accompaniment, bringing freshness and acidity to the dish.

Finished with Canarian palm syrup, produced from the sap of palm trees grown in the Canary Islands. Rich, sweet and almost molasses-like in character, it provides contrast to the tangy goat's cheese and savoury aubergine.

A dish built on texture, balance & a combination of sweet, savoury and acidic flavour

BBQ Jersey Royals, mojo verde, anchovy butter. 🖤A dish inspired by the Canary Islands, built around one of Britain's fin...
01/06/2026

BBQ Jersey Royals, mojo verde, anchovy butter. 🖤

A dish inspired by the Canary Islands, built around one of Britain's finest seasonal ingredients.

Jersey Royals are prized for their delicate skin and naturally sweet, nutty flavour. Blanched in salted water before being charred over the BBQ, they develop a smoky depth that pairs perfectly with an anchovy & confit garlic butter, bringing layers of savoury umami.

With mojo verde, a sauce from the Canary Islands, made with coriander, garlic, cumin, Moscatel vinegar & olive oil. A touch of yoghurt adds richness, whilst mint brings freshness & crispy capers provide texture.

A simple plate, rooted in tradition, seasonality & bold flavour.

English asparagus 🖤 A short but sweet season worth making the most of.Asparagus, mange-tout & courgette, quickly blanche...
28/05/2026

English asparagus 🖤

A short but sweet season worth making the most of.

Asparagus, mange-tout & courgette, quickly blanched, then charred over flame for sweetness & gentle smoky depth.

Castilian pine nuts bring a creamy texture & deep nutty flavour, reminiscent of the pine forests of southern Spain.

Finished with a tarragon vinaigrette to cut through the salty, lightly bitter charred vegetables, fresh mint for lift & a soft boiled hen’s egg for a rich creamy finish.

Address

28 Broad Street
New Alresford
SO249AQ

Opening Hours

Tuesday 12pm - 3pm
6pm - 11pm
Wednesday 12pm - 3pm
6pm - 11pm
Thursday 12pm - 3pm
6pm - 11pm
Friday 12pm - 3pm
6pm - 11pm
Saturday 12pm - 3pm
6pm - 11pm

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